The modern tuna salad

The modern tuna salad

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  • 4
  • Easy
  • Carb Conscious Dairy free Health conscious Pescatarian
  • 15 minutes
  • 3 minutes
  • Haute Cabrière Chardonnay-Pinot Noir 2009


  • 4x150 g tuna steaks
  • 2 T olive oil
  • 2 ripe avocados, halved, pitted and cut into chunks
  • For serving
  • Black sesame seeds
  • Fresh coriander
  • Limes
  • For the Asian dressing
  • 2 fresh chillies, finely chopped
  • 1 clove garlic, crushed
  • 1x5 cm piece ginger, grated
  • 2 t fish sauce
  • 4 T rice-wine vinegar
  • 1/2 cup soya sauce
  • 1/3 cup avocado oil
  • juice of 1 lemon

Cooking Instructions

Rub the tuna with olive oil. In a pan over a very high heat, sear on each side for 30 to 60 seconds, or until cooked to your liking. Remove from the heat and leave to rest.

Toss the avocado with the Asian dressing. Spoon into shallow bowls and top with a portion of tuna steak. Sprinkle over the sesame seeds and coriander and drizzle with fresh lime juice.

Per serving: 2631.3 kJ, 37.5 g protein, 47.6 g fat, 11.7 g carbs



Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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